Gluten-Free Roux

Make a gluten free alternative to traditional roux in under 15 minutes.

This image courtesy of Joseph DeLeo

Editor's Note: Foodies who suffer from a gluten intolerance or gluten allergy will be happy to find that making gluten free roux is actually quite easy. The steps to learning how to make gluten free roux are similar to traditional roux recipes. You just need different ingredients, much like other gluten free recipes. One of the best gluten free roux recipes out there, this simple recipe requires under 15 minutes of your time and uses corn starch and rice flour. If you're looking to thicken a sauce or gravy and make it gluten free, this roux is the way to go! It even keeps in the fridge for a few weeks.

Gluten-free roux works just as effectively to thicken flour-based sauces, and occasionally gravies, as regular flour-based roux. Have some in the refrigerator; it will keep for up to two weeks. Make it in small or large quantities for future use.



Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Dietary ConsiderationEgg-free, Gluten-free, Peanut Free, Soy Free, Tree Nut Free, Vegetarian

Five Ingredients or LessYes


  • 1 stick (4oz) butter
  • 5 tablepoons (2oz) cornstarch
  • ½ cup (2oz) rice flour


  1. Melt the butter in a saucepan and add the cornstarch and rice flour. Combine the mixture with a wooden spoon and cook for 2 minutes on a low heat, stirring occasionally.

Tips for Making Gluten Free Roux from the Editor

Roux isn't a difficult thing to make! The steps are pretty straighforward and can be completed in a matter of minutes. Just because it's easy, however, doesn't mean it isn't easy to mess up. Much like other quick sauces, roux (and especially gluten free variations) can go sideways pretty quick. Check out these tips for making roux perfectly every single time.

  1. Don't wander away! Gluten free roux is pretty easy to burn. With so few ingredients in such a short time, this is not the step you work on while you multi-task especially if you're trying it for the first time. Flour can burn as can butter if it cooks on a too-high temp. So, while your cooking roux make sure it's just the roux and you.

  2. Try other flours. Our gluten free roux uses rice flour to create the thickening sauce. This isn't the only gluten-free flour. If you're looking for a different taste, consider using almond flour or even corn flour.

  3. Sticking to a paleo diet? Substitute another flour for the rice flour. Some great grain-free flour alternatives are cassava flour and plantain flour. You can also substitute the butter for lard, bacon grease, tallow ghee, or coconut oil.


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This totally ignores that there is more than one type of roux. White roux like this is good for a white sauce but blond and brown roux are necessary in other recipes and this does NOT replace them.

You never know who will turn up with a food allergy next. It is always wise to have recipes like these on hand to use to substitute for your normal dishes just in case a guest has food allergies or intolerances. Our daughter is allergic to tons of foods from fruits to tree nuts. We regularly bring dishes that she can have just in case there are several foods she cannot when we go to family functions or outings with friends.

This recipe should say to cook for 20 minutes - not 2 minutes. There is no way that a proper roux can be made in 2 minutes. I just made this recipe & it was 20 minutes on the nose.


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